Butternut Squash Soup II

Ingredients

• 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 apple, cored and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped

Directions

1. Preheat oven to 400°F (200°C).
2. On a rimmed baking sheet, combine the butternut squash, apple, olive oil, cinnamon, nutmeg, ginger, salt, and pepper. Toss until evenly coated. Spread out in an even layer.
3. Roast in the preheated oven for 30 minutes, stirring occasionally, until the squash is tender.
4. Transfer the roasted squash and apple to a large pot. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth.
6. Stir in the heavy cream and parsley. Simmer for 5 minutes, stirring occasionally.
7. Serve hot.

Interesting Facts

• Butternut squash is a winter squash, and is related to pumpkins, zucchinis, and cucumbers.
• Butternut squash is an excellent source of vitamin A and vitamin C.
• Butternut squash is also a good source of dietary fiber, iron, and potassium.